Sunday, July 29, 2012

The Colour Purple

Jewelled Vegetable Stir Fry

One thing I love in Malaysia is going to the supermarket.  It may seem a mundane thing to do.  The vast array of brightly coloured vegetables is a veritable rainbow of choice and once cooked very enticing and appetising. Purple cabbage adds character to any dish and especially when the colour is retained after cooking.  So try this and watch your kids eyes light up in surprise.

The Recipe:

1/2 a head of purple cabbage, cut into chunks; 1/2 a head of green cabbage, cut into chunks; 2 carrots, cut into slices and halved; 10 French beans cut into three pieces each; 3 flakes garlic minced; 1 inch piece ginger diced; salt & white pepper to taste; 2 tbsp olive oil.

Wash & clean vegetables before stir frying.  Heat olive oil in a non stick pan and  stir fry the ginger garlic until golden brown.  Add the carrots and stir fry for 3 minutes. Next add the French beans and stir fry for 2 minutes only.  Lastly add the purple & green cabbage and stir fry on high heat for 1 minute only.  Add pepper and salt.  Serve hot as an accompaniment to any meal.

NB:  Stir fry all vegetables on high heat, especially the purple cabbage (1 minute only) in order to retain the glorious colour.  Cook it longer and it will become a washed out version of itself.

Happy Eating!

No comments:

Post a Comment